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Ingredients
10 to 12 pieces chicken thighs and drumsticks, skin on
½ teaspoon McCormick ground cinnamon - gluten free
2 teaspoons McCormick ground nutmeg - gluten free
¼ teaspoon McCormick ground cloves - gluten free
2 teaspoons McCormick ground allspice - gluten free
4 tablespoons Heinz Red Wine Vinegar - gluten free
2 habanero peppers, seeded and chopped
1 onion, roughly chopped
2 tablespoons grated ginger
5 cloves garlic, chopped
3 green onions, chopped
½ cup vegetable oil
1 teaspoon salt
½ teaspoon black pepper
½ of lime, juiced
2 tablespoons chopped fresh thyme
2 tablespoons brown sugar
Instructions
- Place all the ingredients in a blender (except the chicken) and pulse until smooth.
- Place the chicken in a large bowl or baking dish and pour the the marinade over chicken.
- Coat the chicken with the marinade and refrigerate overnight.
- Preheat grill to medium high heat and grill the chicken until charred about 15 minutes to 20 minutes or until well cooked.
- Serve with lime wedges and sliced green onions. Yum!
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